As the restrictions have now been lifted, our highest priority is the safety and well-being of both our guests and staff. We are very aware that there whilst the future is looking more positive, there may be some bumps in the road to life returning to a new normal.
We will be continuing to keep our Covid measures in place throughout the pub and hotel rooms, to do our part to help control the spread of the virus for the foreseeable future.
Our staff will continue to wear face coverings for their and guests safety. Socially distanced tables and our under cover, heated outdoor areas will remain.
With the arrival of Summer, we have beautiful gardens to dine or enjoy a drink.
We will be relax the rule of 6 indoors where we have availability.
Extra cleaning regimes continue for all areas with hand sanitiser available throughout. NHS Track & Trace check ins will still be available for guests that wish to check in. It will no longer be mandatory for guests to provide contact details or wear a face covering indoors.
We do ask that if you have tested positive or someone you have been in close contact with has tested positive for Coronavirus, you delay your visit.
At this time everyone will be moving at different paces as we ease out of lockdown and we want to keep things moving forward, so we would appreciate it so much if you could help us by being as considerate as possible to other guests and our teams over the coming months.
01. To make the sauce heat the oil in a large, deep pan and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes
02. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala, stir and cook for about a minute
03. Add the chopped tomatoes with 100ml water and a pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until becomes nice and thick (15-20 mins) then remove from the heat
04. Bring a pan of salted water to the boil, gently lower the eggs into the water and boil for 5mins 30seconds, then drain water and plunge into ice water. Gently peel the soft-boiled eggs
05. Mix the sausage meat with 5 tbsp of the bhuna sauce and a pinch of salt and pepper, then mix well
Divide into 80g portions and gently flatten the mix in the palm of you hand before moulding and manipulating it around the egg. Repeat for the others making sure the mix is evenly coated around the egg. Pop back into the fridge to firm up a little as you get ready for the next stage
07. Now set up a pané section with seasoned flour in one bowl, 2 whisked eggs in another and breadcrumbs in the next. Now coat the scotch egg evenly in flour and shake of excess, then roll in the egg mix, then finally the breadcrumbs
08. You can either deep fry or shallow fry. Deep fry for 1-2 mins until golden then transfer to an oven for 6 mins at 180C or shallow fry in a few cm of oil turning it until evenly golden then transfer to an oven for 6 mins at 180C
09. Put the Bhuna sauce in a bowl add the Scotch egg, cut in half to reveal the runny golden yolk for maximum presentation